More recipes by Bas Kast in “The nutritional compass. The Cookbook”. 17,99 Euro. Appears on 25. February 2019.

preparation:

the onion and the garlic cubes. Fresh spinach, wash, clean and cut into rough strips cut (with baby spinach). Onion and garlic in Oil until transparent, add spinach. Salmon into small pieces, the spinach and briefly (approx. 2-3 Min.) mitgaren.

Crème fraîche and lemon juice and nutmeg, salt and pepper. Zucchini, wash and with a vegetable peeler cut into strips. Spaghetti in boiling water for 7. Min cooking, courgette, and a further 2 Min. cooking. Spaghetti with the salmon-spinach-sauce to taste and serve with Parmesan cheese.